3 scallions, including green parts, finely chopped (about 1/4 cup)
2 tablespoons finely chopped cilantro
1 teaspoon freshly grated ginger root
1 teaspoon finely grated lime zest
1 teaspoon lime juice, plus a little more for sprinkling on at service
1/2 to 1 teaspoon sriracha sauce, depending on how spicy you would like the crab cakes to be
2 tablespoons mayonnaise
2 tablespoons of panko breadcrumbs for crab mixture plus 3/4 cup of panko breadcrumbs for breading
1/2 cup all purpose flour
1 egg, beaten
2 tablespoons extra virgin olive oil
1 tablespoon butter
Lime slices for garnish
Prepare crab cake mixture: In a medium bowl, combine the scallions, cilantro, ginger, lime zest, lime juice, and mayonnaise. Stir in the lump crab meat and the panko to combine. Cover with plastic wrap and chill for 1 to 2 hours. Form into 1-inch round balls: Using your clean hands, form the crab mixture into 1-inch diameter round balls. Coat in flour, egg, and panko: Set out 3 bowls, one for flour, one for the beaten egg, and one for panko breadcrumbs. Roll each crab ball in first the flour, then the beaten egg, and finally the panko. Set aside on a plate. Cook crab cakes: Heat the oil in a large, heavy-bottomed sauté pan on medium high heat. Swirl in the butter. After the butter has foamed up and melted, place the panko coated crab balls into the pan and press down gently with a metal spatula. Do not crowd the pan, you may need to work in batches. Cook a minute or two, until golden brown on one side, then gently turn the crab cakes over and cook until golden brown on the other side. Remove to a paper towel lined plate or to a sheet pan in a low oven to keep warm. Sprinkle with lime juice to serve, and serve with a slice of lime.